Carrot Salad with Tahini and Crisped Chickpeas
Cook Time
15-20 minutes
Rating
0 out of 5 stars
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Ingredients
- 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground cumin
- 1 pound carrots, peeled and coarsely grated
- 1/4 cup coarsely chopped parsley
- 1/4 cup shelled, salted pistachios, coarsely chopped
- 1 medium garlic clove, minced
- 1/4 cup lemon juice
- 3 tablespoons well-stirred tahini
- 2 tablespoons water, plus more if needed
- 2 tablespoons olive oil
- Salt and red pepper flakes to taste
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Preparation
Chef’s notes
Salad keeps well in the fridge for two days, but add chickpeas and pistachios just before serving to keep them crisp.
Can be served as a side at cookouts or piled atop leafy greens for a meal-like salad.